Egg Drop Soup

Sometimes called Egg Flower Soup this soup has always been a favorite of mine. It’s a very basic soup but you can add a bit of variety by the addition of bean sprouts, tofu, corn, noodles or anything else you desire.

Ingredients

15 ounce can chicken broth

1 egg white

1 Tablespoon cornstarch

salt and white pepper to taste

1 finely sliced green onion

Directions

Step 1

Beat the egg in a mixing bowl and add a tablespoon of cold water to thin it out. in another bowl mix the cornstarch with a couple tablespoons of cold water until dissolved.

Step 2

In a saucepan, bring the chicken broth to a light boil. Stir in the white pepper and salt. Put the egg in a measuring cup with a spout to make it easier to pour into the broth in a thin stream. Gently stir the eggs in a clockwise direction while slowly pouring the egg into the spinning broth.

Step 3

Slowly pour in the cornstarch mixture until you reach the desired thickness. You may not use it all. Garnish with green onion and serve.